Recipe by Eva Scialò
In Naples, life is made up of constants marked by dishes that bring back memories. Lasagna is eaten at Carnival time. Some people like it to include hard-boiled eggs amongst the ingredients, some salami and others both; everyone at the festive table has a taste in mind that takes them back to their childhoods with every morsel. The key ingredients that give it its Neapolitan touch are meatballs, cow's milk ricotta, cow’s milk mozzarella (fiordilatte), and durum wheat flour pasta dressed with a good tomato sauce. It is appropriate to say chi a vo’ cott e chi a vo’ crura (some want it cooked and some want it raw), but in any case everyone likes it.